desserts

Homemade Chocolate Pudding Is One Of Our Favorite Desserts

May 6, 2023 by thehamptonsvegan

And Who Doesn’t Love Chocolate Pudding?

Chocolate pudding has been featured on many tv shows, proving it’s a classic favorite.

Remember the Rugrats? When Angelica demanded chocolate pudding from Stu because she was in bed with a broken leg. At 4 a.m.! (It made a great meme of bleary-eyed Stu cooking the pudding and saying he lost control of his life).

And Adam Sandler as Billy Madison shouting “Where’s my snack pack? You know I like Snack Pack. Why can’t you just give me a Snack Pack?”

Then, of course, there were all those Jello pudding commercials featuring Bill Cosby back in the day.

But more recently, you may remember the Walking Dead scene when Carl Grimes (Chandler Riggs) eats a whole big can of 112 ounces of chocolate pudding he finds.

Or when Dustin in Stranger Things exclaims, “I found the chocolate pudding!” Oh, the joy.

So the only reference to chocolate pudding I’d rather not think about is the image I now have of Florida Governor Ron Desantis on his private flight eating chocolate pudding with three fingers. Did they have to publish that event?

Well. let me bring this back around. Chocolate Pudding. Because it’s still undeniably delicious.

But Can We Make A Good Vegan Chocolate Pudding?

It took a while to sample many versions of a homemade vegan version. But we have found one that isn’t too thick, isn’t too dark chocolatey, isn’t too runny or too healthy tasting.

This recipe is closer to the old-fashioned creamy, milk chocolate flavor that makes it the best of all chocolate puddings. Now I’M the one shouting about it. I found the chocolate pudding!

While making this recipe isn’t quite as fast as popping open a Snack Pack, it is immensely easier than fighting off zombies. Or searching the school cafeteria for pudding while hiding out from the bad guys. So, there’s that!

But seriously as pudding can get, (and that’s serious), anybody can make this pudding recipe. Because it’s made from readily available ingredients and comes together quickly.

You can add a little Cocowhip. Or put it in a vegan pie shell and cover it in non-dairy whipped cream to make chocolate pie. Use it as a topping for chocolate cake! Or freeze it in popsicle molds and make pudding pops!! So many ways to eat chocolate pudding! (But please don’t eat it with your fingers, just use a spoon).

Now let’s break it down:

CHOCOLATE PUDDING

Step 1

First, assemble the ingredients.

Step 2

Now mix sugar, cocoa powder, corn starch, salt, and soy milk together in a medium-sized pot.

Mix together chocolate pudding ingredients.

Step 3

Cook over medium-high heat, while continuously whisking, and bring to a boil. ( That takes about 5 minutes). And as it gets thicker, continue whisking and boiling for 1-2 minutes after it comes to a boil.

Step 4

Then remove from heat and add vegan butter and vanilla. Mix together well.

Add butter and vanilla to chocolate pudding.

Step 5

Finally, spoon into bowls. Cover and refrigerate for up to a week. Makes about 4 cups.

How easy is that?!

So enjoy this old-school favorite just a bit more now! Because it’s not just yummy. And it’s not just a great childhood memory. But it’s vegan now too! Win-win-win!

Chocolate pudding with a Cocowhip topping!

If you’re feeling nostalgic, check out our other recipes with homey feels like Rice Pudding, Sloppy Joes, or Peaceful Pot Pie, (a throwback to chicken pot pie). Or the forever classic, Chocolate Chip Cookie.

Chocolate Pudding

thehamptonsvegan

An easy delicious vegan chocolate pudding

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Prep Time 5

Cook Time 7

Total Time 12

Course Dessert

Cuisine vegan

Servings 4 cups

Ingredients

2 1/3 cups soymilk (552 ml) or (18.6 fluid ounces)
3/4 cup sugar (170 grams) or (5.3 ounces)
1/3 cup cocoa powder (35 grams) or (1.2 ounces)
3 Tablespoons corn starch (30 grams) or ( 1.06 ounces)
1/4 teaspoon salt (1.5 grams) (a pinch)
2 tablespoons vegan butter (28 grams) or (1 ounce)
1 teaspoon vanilla (4.2 grams) or (5 ml)

Instructions

Assemble the ingredients. Add the first 5 ingredients to a medium-sized pot. (soymilk, sugar, cocoa powder, corn starch, and salt).
Whisk continuously over a medium-high flame and bring to a boil. (about 5 minutes). Whisk another 1 – 2 minutes after it comes to a boil to thicken.
Remove the pot from the heat and add the butter and vanilla. Stir to combine.
Dish the pudding into 4 small bowls. Cover and store in the refrigerator for up to one week.

Rice Pudding is the best go-to comfort food

May 4, 2023 by thehamptonsvegan

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A Creamy Dreamy Rice Pudding For All

Rice Pudding is one of those foods you either love or hate. There’s not a lot of grey. I happily reside on Team Rice Pudding. The Big Guy is on Team Not In My Bowl! And some of our kids love it and some do not. And that’s just the way it goes with rice pudding I guess!

We used to stock up on Kozy Shack brand for home snacks and school treats. But since they didn’t add a vegan variety for us to purchase, (except for their vegan fruit gels) we had to go without it for a while. Until we found an acceptable recipe to replace our former dairy favorite.

Are you a vegan that loves rice pudding too?

Then welcome to the club! And let me introduce you to our favorite rice pudding recipe. It’s complete with that creamy, vanilla taste that melts in your mouth and transports you to your happy place. And it’s simple and easy to make so you never have to miss that dairy dream pudding again. Plus it’s good warm or cold and costs much less than buying ready-made. You’re going to love it!

Simple shelf-stable ingredients for the win!

It’s very simple to make this recipe too. I love when a recipe involves items that don’t go bad quickly. I’m looking at you, avocadoes! I found that many vegan substitutes are shelf-stable making the vegan way of cooking even more appealing. Where are my food preppers? Right? If you can keep something without the need to refrigerate or freeze it, and it lasts a good amount of time, you can rest easy. So, knowing there are some any-time-you-want foods in your pantry is a good thing!

Our rice pudding has Arborio rice, shelf-stable soymilk, organic sugar, salt, and vanilla. That’s it! If you want to add a sprinkle of cinnamon, or fruit on top, or maybe some Cocowhip, go right ahead. But it is just so good left plain and simple, too.

I always use Arborio rice because it comes out so creamy with this type. If you want to substitute with a different non-dairy milk like oat milk, it should probably work. I prefer soy milk with just two ingredients: soybeans and water. There are no added questionable ingredients like many kinds of milk, it is high in protein, and it works very well in recipes as it mimics dairy milk in texture. And I buy organic sugar so there is no chance it has been filtered with animal bones. But if it has a certified vegan label, that’s good too.

RICE PUDDING Step 1

Rinse rice. Then add all the ingredients- except vanilla- to a medium pan over a medium-high flame and bring to a boil. (Watch it carefully so it doesn’t boil over.)

Step 2

Then, reduce to a simmer, cover, and cook for 25 minutes.

Step 3

Stir for 5 minutes.

Step 4

Remove from heat and add vanilla. Mix together.

Step 5

Get your bowls ready for the hot pudding!

Step 6

Dish up the pudding into 6 bowls. Done! (Now you can lick the spoon!)

For dessert of course… but maybe breakfast too?

Especially if you are eating very sugary cereals. This beats that! And topping it with fruit, raisins, nuts, and cinnamon will add to the healthy breakfast vibes. So you decide if it’s breakfast food! But I think we can all agree it’s great for a snack or dessert. For more traditional breakfast choices try our Bigly-Big League Breakfast Sandwich or the Badass Breakfast Casserole for a crowd!

And because you are making this rice pudding, you can decide how thick or thin you want it. When it’s still warm is actually my favorite time to eat it. It’s comforting and has my favorite consistency. It will thicken as it chills in the fridge. But stirring in some milk will thin it out if you like. It’s delicious either way.

So make this recipe! And enjoy rice pudding again.

Creamy Dreamy Vegan Rice Pudding

thehamptonsvegan

Vegan rice pudding with only 5 ingredients.

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Prep Time 5

Cook Time 30

Total Time 35

Servings 6

Ingredients

1 cup Arborio rice (190 g)
5 cups soymilk (40 fl oz)
1/2 cup organic sugar (100 g)
1/4 teaspoon salt (1.5 g)
2 teaspoons vanilla (0.33 fl oz)

Instructions

Measure out the ingredients and rinse the rice well.
Add all ingredients except vanilla to a medium-sized pot and cook until it comes to a boil. Watch it carefully so it doesn't boil over.
Reduce heat to low and cover the pan. Let simmer for 25 minutes.
Remove the lid and stir for 5 minutes.
Remove from the heat, add the vanilla, and mix together.
Pour into bowls. Makes 6 cups. Store covered in refrigerator.

Vegan Sugar Cookies Bring All The Homey Good Feels

March 5, 2023 by thehamptonsvegan

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Because Sugar Cookies are so much fun!

vegan sugar cookies/potluck at library/Main Street Westhampton Beach — vegan sugar cookies for a Hamptons Vegan potluck

I remember enjoying decorated sugar cookies since I was very young. And I bet you do too!

My Grandma loved to bake and some of my fondest memories from childhood revolved around my Grandma’s cookies. She would have a big plate of Christmas cookies on a table in her dining room that I could not stop staring at. It was the focus of my Christmas eve night. And that means a lot considering they were in competition with Christmas eve festivities like listening for Santa’s reindeer bells!

And I remember my Mom buying the slice-and-bake sugar cookies from the grocery store so we could bake them and decorate them ourselves.

Then when my children were young, I made my own when I could, but also bought the slice and bake for convenience. And we kept the tradition alive. We made sugar cookies year-round.

Because sugar cookies work for all the holidays depending on how you decorate them. It just takes some icing and some sprinkles or jimmies to go with the theme. Cookie cutters make them extra special, too.

But think of all the occasions for sugar cookies.

We decorate our sugar cookies for Christmas, Valentine’s Day, St. Patrick’s Day, Easter, Independence Day, Halloween, and Thanksgiving. But that’s not all! We make cookies for birthdays, baby showers, anniversaries, fund-raisers, milestones, celebrations, autumn, winter, spring, and summer, too! And sugar cookies are good any old time. Rainy days, snow days, bored days, teaching children about measurements, the list is endless.

Mermaid Tail Sugar Cookie Cupcake Toppers

So what better time than now to make some cookies?

Let’s Get Started

If you already have a family sugar cookie recipe that needs to be veganized, we can work with that. Replace an egg with 1 tablespoon of ground flax seed and 3 tablespoons of water mixed together. It’s my go-to replacement. But there is also egg replacers like Bob’s Redmill Egg Replacer, sold at many grocery stores.

Replace any milk in a recipe with non-dairy varieties. I prefer Westsoy Soy Milk because it has a higher amount of protein and just two ingredients- organic soy and water. I don’t like some of the non-dairy milk on the market with so much added sugar and unwanted things like titanium, etc.

Some sugar cookie recipes have sour cream in them or buttermilk. That’s easy to substitute as well. Many vegan sour creams are readily available now like Follow You Heart Sour Cream or Tofutti Sour Cream. And buttermilk is replaced in a recipe by mixing 1 tablespoon of lemon juice or apple cider vinegar into every cup of non-dairy milk. You’ll see it thicken and curdle in 5 to 10 minutes.

And of course, most sugar cookie recipes use butter or shortening. But vegan butter is easily found in grocery stores now too, thank the stars! Our favorites are Miyokos Cultured Vegan Butter, Violife Plant Butter, and Trader Joe’s Vegan Buttery Spread. And we’ve used Earth Balance as well. But I prefer not to use palm oil as much as possible after reading about the devastation the palm oil business has inflicted on the environment. Also, if you need a substitute for shortening there is Nutiva Shortening.

Make Our Recipe Your Recipe!

But if you don’t have a sugar cookie recipe, have ours! We are more than happy to share the one that we use and we know you’ll really like it. Because it works consistently. And it’s made with easy-to-find ingredients. Plus it tastes amazing.

So give this recipe a try. And have a happy sugar cookie day any day of the year.

Do You Need A Variety Of Cookies?

Then you must try some of our other cookie recipes!

Start with the Classic Chocolate Chip Cookie. That’s everybody’s favorite.

Then make our easy-peasy Peanut Butter Cookie.

And for a fancier cookie, we can help with that too! Make the Lovely Linzer Cookie to impress your guests.

Or create our Half-Moon Cookies for your next lunar event (solar eclipse, full moon, whatever!)

But if all these cookies conflict with your desire to forego sugar and less desirable ingredients, it’s okay. Because if you want something that tastes like dessert but is made of healthy ingredients, bake up the Chocolate Chip Chickpea Cookie! It’s surprisingly good.

Sugar Cookies

thehamptonsvegan

Easy go-to vegan sugar cookie recipe for all your celebrations

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Prep Time 20

Cook Time 30

1 hour chill time for dough plus 1 day drying time after frosting cookies 1 1

Total Time 1 1 50

Course Dessert

Cuisine vegan

Servings 36 3-inch cookies

Ingredients

2 3/4 cups flour (384 grams)
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon nutmeg optional
1 cup vegan butter or shortening (or a combination of both)- at room temperature (227 grams)
1 cup organic sugar (200 grams)
2 tablespoons ground flax seed (meal)
6 tablespoons water
1 tablespoon vanilla

Vegan Royal Icing

3 cups confectioners sugar -sifted (360 grams)
1/4 cup warm water
1 tablespoon light corn syrup Make our corn syrup substitute recipe or use store-bought.
1 teaspoon vanilla extract
1/4 teaspoon almond extract
few drops food color optional

Instructions

Cut-Out Sugar Cookie Instructions

Preheat oven to 350 F.
Mix together flax meal with water in a small bowl and set aside for about 5 minutes to gel.
In a medium-size bowl, whisk together flour, baking powder, salt and nutmeg.
In a large bowl, cream together room temperature butter (or shortening) with the sugar until mixed well. Add flax mixture and vanilla and beat until light and fluffy.
Add the flour mixture to the wet mixture and combine into a dough.
Divide dough into 3 parts, wrap each one in cling wrap, shape into disk shape, and chill in the refrigerator for 1-3 hours. (overnight is okay, too. Or freeze the 3 wrapped dough pieces together in a freezer bag for up to 3 months, until ready to use.)
Have two sheets of parchment paper ready. Remove chilled dough. Sprinkle a little flour on one sheet of parchment paper to prevent dough from sticking to the surface. Then place dough on the parchment and sprinkle a little more flour onto top of dough before adding top sheet of parchment. Roll dough with rolling pin, between the two sheets, to approximately 1/4-inch thick or a little thinner. Thinner than that will make a crispier, more fragile cookie.
Next, peel off top sheet of parchment from dough carefully and set aside for the next dough. Have a shallow bowl or plate with a little flour to dip your cookie cutter in so it doesn't stick to dough. After dipping, start cutting out shapes in the rolled dough.
Using a very thin/flexible spatula, dip it into a little flour, then gently lift cut cookie shapes onto parchment lined baking sheets. (Do not use wax paper in the oven.)
Re-roll scraps of dough and repeat the process until it's all used. Then repeat the process with the other two disks of chilled dough.
Bake cookies in the preheated oven for about 8-10 minutes depending on the size and thickness of your cookies. You should just start to see a little light golden shade around the rim. They will continue cooking a bit on the cookie sheet after taking them out of the oven so don't overbake.
When done, cool baking sheet of cookies on a wire rack for a few minutes, then carefully transfer them off the baking sheet to the wire rack with the thin spatula to finish cooling.

Royal Icing Instructions

In a small bowl, stir warm water, corn syrup, and extracts until all are dissolved together. Add food color now if using just one color.
In a large bowl, sift your confectioners sugar.
Add liquid mixture to the large bowl with the sugar and beat together until smooth. Frost cookies and let dry overnight.
* If using more than one food color, divide icing into separate bowls according to how many colors you are using. Then add a few drops of individual colors to each bowl and mix together well.
** If using decorations like sprinkles, add to iced cookies while they are still wet or they won't stick.
*** Icing can be stored in an air-tight container at room temperature, away from heat and light, for up to a week. Stir well before using.

Notes

Make our Corn Syrup/Honey Substitute Recipe.

Our favorite spatula to use in this recipe is the OXO Flexible Turner.

Our favorite store-bought light corn syrup is Wholesome Light Corn Syrup.

Lovely Linzer Cookie brings the love

February 10, 2023 by thehamptonsvegan

If ever a cookie deserved the title “lovely” it’s the lovely Linzer cookie.

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Linzer cookies are so appealing to view and decadent and delicious to taste. And they couldn’t be more perfect for an accompaniment to tea! So they make a very presentable gift for friends and loved ones!

Valentine’s Day Cookie Perfection

Do you agree?! This cookie should be the go-to for Valentine’s Day baking. Cut out the center with a heart or make the whole cookie shape a heart. Either way, when you fill the center with that beautiful red jam and sprinkle the top with sifted confectioners sugar, the whole Linzer cookie becomes an edible valentine in the spirit of the holiday.

But then, I also love them during the Christmas season, too! And really, there isn’t a bad time to make these cookies. Because it’s a perfectly lovely Linzer cookie for all the days of the year!

Traditional lovely Linzer cookie remains a favorite

In the beginning, this cookie originated in Linz, Austria from a torte/pie recipe found in a cookbook belonging to a Countess in 1653. It evolved into the Linzer cookie we know today with very little change from the original version.

Simple ingredients that we still use today make up this recipe. Ground almonds are in the original cookie dough instructions. And the current Linzer filling consists of red or black current jam.

Lucky for New Yorkers, they can now make it just like the Austrians did with black current jam as well. But this was not possible from 1911 through August 5, 2003. A ban was placed on black currants in the U.S. because they believed the currants caused a fungus in trees that would hurt the timber industry. However, for Massachusetts, Maine, New Hampshire, and Virginia, there are still no black currants allowed!

Today, red raspberry jam is a trendy cookie center, too. Therefore, if you can’t have black currants where you live, red raspberry jam does the trick!

No need to mess with perfection! It’s lovely to know that these same Linzer cookies were made in kitchens and bakeries long ago. And it’s comforting to think families and bakers have kept this recipe alive, passing it along to future generations to share the love.

Vegan recipe sharing with you

So, we sincerely hope you love this recipe. And we’re so happy to continue carrying on the tradition of sharing the Linzer cookie while updating it just a little bit to become vegan. So please continue to share this veganized Valentine’s treat with everyone.

VIVA LA LINZER COOKIE!

Another Valentine’s Day Favorite:

Layers of Love Cake

Also, The Scrumptious Strawberry Pie!

Check out some of our other long-standing, traditional recipes made vegan including the Classic Chocolate Chip Cookie

and the American Apple Pie for the World.

Lovely Linzer Cookies

thehamptonsvegan

vegan sugar cookie with jam filling

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Prep Time 20

Cook Time 12

chill time 1

Total Time 1 32

Course Dessert

Cuisine vegan

Equipment

1 small sifter to add confectioner (powdered) sugar to the tops of cookies
2 cookie cutters One 2-inch cutter and one small cutter for the opening on the top cookie

Ingredients

3/4 cup vegan butter 170 grams
1/2 cup sugar 100 grams
1 tablespoon ground flax seed mixed with 3 tablespoons water set aside to gel for about 5 minutes
1 teaspoon vanilla
1 1/2 cups all purpose flour 200 grams
3/4 cup almond flour 80 grams
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon zest (from about 1/2 lemon)
1/4 teaspoon salt
1/3 cup raspberry jam 95 grams
1-2 tablespoons confectioners sugar to sift onto cookie tops

Instructions

Beat butter and sugar together until light.
Add flax mixture and vanilla and continue beating until light and well mixed.
In a medium bowl, whisk together both flours, salt, cinnamon and lemon zest.
Add flour mix to wet mix and blend together, but don't overmix.
Divide dough into two parts, wrap in cling wrap and chill for at least an hour.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove one of the chilled doughs from the fridge and sprinkle a bit of flour on a sheet of parchment paper. Add dough to the center of the parchment then top with the second sheet of parchment paper. Roll to 1/8- 1/4 inch thickness. Cut out round or heart shapes with floured cookie cutters and then, using a floured spatula, gently move the cutouts to the prepared pan. Reroll scraps until all dough is used. (*1)
Bake for approximately 10-14 minutes. They should be lightly brown just around the edges.
Remove 2nd chilled dough and roll it out to 1/8- 1/4 inch thickness. Cut out with the same cutter and process used in step 7 above. I transfer them to a parchment-lined cookie sheet now. Then using a small cookie cutter, cut out a circle, heart, or another small shape from the center of each 2-inch cutout cookie. If the tiny cutout doesn't come out easily with the cookie cutter, just use the tip of a bread knife to gently lift the little cutout off the sheet and set it aside. This helps keep the shape without any distortion that can happen while moving to the cookie sheet. Reroll scraps until all dough is used, making sure there is an equal amount of cookie tops and cookie bottoms. Baking time may be slightly less for the top cookies than for the bottom cookies.
Cool cookies on a wire rack. When completely cool, dust powdered sugar on only the tops of the cookies with the cutout centers.
Stir jam until smooth. Flip the cookies without the cutout centers over to their bottom side. Spread about 1/2 -1 teaspoon on each bottom. Then top with the sugar-dusted cookies. (*2)
Store in an air-tight container at room temperature for up to about 5 days.

Notes

*1- If the dough is very soft and hard to work with, rechill. Also, it helps to chill a bit just before putting them into the oven to help them hold their shape. Add a bit more flour if the dough is very sticky. Add a little at a time until the dough is workable, but not too much, to avoid a tough cookie.

*2- After filling the cookies with jam, the jam will start to soften up the cookies. For a crisper cookie, wait to assemble cookies shortly before serving. Soft cookies are fine though too!

Chocolate Cream Candy (like Cadbury) But Better

April 15, 2022 by thehamptonsvegan

vegan cadbury type chocolate cream candy

Chocolate Cream Candy, Like Cadbury- only better, cuz…VEGAN!)

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recipe updated April 15, 2022

So, the Chocolate Cream Candy Creation because, if you are anything like our Hamptons Vegan family, one of your all-time favorite parts of Spring and the Easter Season revolves around the availability of those once-a-year offerings of THE CADBURY EGG.

Still not sure why the Cadbury people only offer this beloved confection for such a short time each year. Because surely they could sell this, and make a bigger profit, all year long!

But perhaps they’re familiar with the saying, absence makes the heart grow fonder. Do they want us to want it more than the other candies, that sit on the shelves, every day of the year? Why, Cadbury, why?

Well, whatever the reason, Cadbury eggs are off the list all day, every day for vegans. (Cue the tiny violins).

But Wait!

For all you Cadbury-craving-vegans, we have the solution! And bonus- you can have them any stinkin’ time of the year.

We bring to you the Chocolate Cream Candy Creation!

These faux Cadbury eggs are also simple to make! Just a few basic ingredients, and a little freezer time for ease in handling, is all it takes! You’ll be happily experiencing the joy of that egg-shaped chocolate with the creamy yolk-like center in no time at all.

simple egg assembly (like playing with play-doh), and then it becomes a chocolate treat!

To mold or not to mold

(or mould for the British readers)

Our recipe will give you a great-tasting Cadbury-Esque candy to be proud of and we’re fine with them in the mounded shape they take after the chocolate hardens on the parchment paper. But if you also want the actual egg shape for your Chocolate Cream Candy Creation, you could just coat the inside of an egg-shaped mold with chocolate, drop the pre-made cream filling inside, and lastly, “glue” the sides together with melted chocolate to seal.

That’s if you want to go above and beyond in your re-creation. And here’s a link to a mold that should work, if you have a little more patience than we do!

So if you like Cadbury eggs as much as we do, we hope you’ll try this recipe! And the Easter Bunny would surely approve of this dairy-free version! But remember, you can have them any time of year now! So, sorry, Easter Bunny, we don’t need your approval anymore. 🙂

One more thing

If you want some other great recipes that bring the Spring try our Scrumptious Strawberry Pie

or our Posh Pesto Sauce!

pesto ingredients — basil and their friends get together…

Chocolate Cream Candy Creation!

thehamptonsvegan

Vegan/dairy-free Cadbury-like chocolate cream-filled eggs

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Prep Time 45

Cook Time 15

Total Time 1

Course Dessert

Servings 20 eggs

Ingredients

1/2 cup organic light corn syrup
1/4 cup vegan butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups sifted organic confectioner's sugar
couple drops yellow food color or a pinch of turmeric for color
12 ounces vegan chocolate chips about 2 cups
2 teaspoons vegan shortening
several pairs food-safe disposable gloves recommended for working with this sticky and colorful dough

Instructions

1.) In a large bowl, cream together the light corn syrup, vegan butter, vanilla, and salt.
2.) Stir in the sifted confectioner's sugar, one cup at a time, stirring until mixed together well.
3.) Remove about 1/3 cup of mix and place in a small bowl. Add food color or turmeric and mix well. Cover both bowls of filling, separately, and freeze for about 30 minutes.
4.) Remove yellow filling after 30 minutes and chop in half and then keep chopping halves in half until you have 20 small pieces of yellow filling roughly the same size. Roll quickly into balls and place on wax or parchment paper and re-chill in the freezer. (If it's hot in your kitchen, you may have to rechill more often as this is a very sticky dough at room temperature.)
5.) After about 20 more minutes of chill time, remove the white filling and chop it into evenly sized pieces to make 20 pieces. Flatten each piece into a roundish disc shape. (Once again, if the room temp is too warm you may need to rechill to make it easier to work with)
6.) Remove yellow balls from the freezer and place one in the center of each white disc. Wrap the white filling around the yellow to fully cover and then roll and work into an egg shape. Try not to hold it for long as the heat from your hand will warm it and may result in more freezer time needed. Next, chill your 20 egg-shaped dough pieces one last time.
7.) While chilling the dough, place the chocolate chips and shortening in a heatproof bowl and place on top of a pan of simmering water in a double boiler manner, stirring gently while melting together OR place ingredients in a microwave-safe bowl and microwave every 30 seconds up to 2 minutes total to melt together. Stir after every 30 seconds.
8.) When the chocolate mix is ready, remove 7 dough shapes from the freezer and dunk each into chocolate with two spoons. Work as quickly as possible before the shapes begin to melt. When coated, place on parchment or wax paper to set and harden. Then remove the next 7 dough shapes and repeat the process. Remove the last 6 dough balls and repeat the process. When all are done, place in fridge or freezer to set up well, then eat, serve, or wrap in cellophane to give as gifts! (If mailing, make sure the temperature will be under 70 degrees Fahrenheit or candies will melt.)

Notes

Make our Corn Syrup/Honey Substitute Recipe

Recommended brands we like:

Wholesome light corn syrup

Wholesome organic confectioner's sugar

Enjoy Life chocolate chips

Simply balanced semi-sweet chocolate chips

Spectrum organic shortening

Earth Balance organic vegan butter

Miyoko's European-style Vegan Butter

Watkins food coloring

Green direct latex disposable gloves

Chocolate Chip Chickpea Cookie is magic in the kitchen

March 8, 2022 by thehamptonsvegan

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This is a little story of the Chocolate Chip Chickpea Cookie. Let me start at the beginning.

I’d been trying to incorporate healthy recipes into my weekly meal plans. Not only vegan/plant-based choices but those with no oil, salt or sugar. For me, I’m all-in vegan forever. But when it comes to going strictly SOS free, I’m more flexible. I’ve got the books and seen the movies. Yet I’ve only dabbled in trying the recipes for myself. Because the ones I’ve tried have been either a hit or miss.

But I will gladly recommend Dr. Gregor’s Cheesy Broccoli Soup. And if you sub the oil and vegetable broth for sodium free veggie broth, our Miraculous Minestrone Soup is a great, healthy choice as well. But SOS free dessert is tricky. For a healthy chocolate craving my go-to is the Peanut Butter Chocolate Smoothie. (The Hemp Heart Date Shake is a sweet treat too!) Yet, I still like a good dessert to bite into. And I didn’t have a lot of luck with that. Until I came across a recipe for a chocolate chip chickpea cookie without sugar, salt or oil. Unbelievable, right?!

There’s magic in chickpeas.

It’s amazing how versatile the meager chickpea (aka garbanzo bean) is! So many ways to use them in recipes. We love them in the Nautical Not Tuna Sandwich! And I plan to try out this recipe for a crispy chickpea snack. But the most surprising thing I’ve found, is the way they work to replace textures normally developed with less healthy choices like eggs and flour.

And Chocolate Chip Chickpea Cookie Dough?

I was skeptical to say the least. This recipe for a chocolate chip chickpea cookie made without sugar, flour or butter seemed completely impossible. I mean, it could be made, because I watched the video and I saw the photos. But come on, it couldn’t really taste good, could it? So I was almost angry at the thought of someone trying to sell me on the idea that something made completely from healthy ingredients would still taste good. Good as in sweet dessert treat good.

It’s easy too?!

The claims that not only could you make a healthy version of something that really tasted like a chocolate chip cookie, but also make it easier than the classic chocolate chip cookie recipe was provocative. And I was intrigued.

So, even though I did not believe all the hype, I was sucked into it. Plus, I had all the ingredients.

cookie ingredients — assembled ingredients

chickpea cookie ingredients measured out — measured ingredients

Nothing unusual or hard to get. And it was quick, easy and made in the blender.

cookie batter blended — a smooth blended batter

cookie batter with leaveners — stir in the leaveners

cookie batter smoothed in pan — smooth batter into pan

chocolate chip chickpea cookie ready to go into the oven — add chocolate chips and ready to go into the oven

So I set out to prove this recipe as a fraud. It was probably nothing more than an imposter recipe disguised as a magic miracle dessert.

The magic miracle dessert- chocolate chip chickpea cookie.

Well, it actually is a magical miracle dessert creation! It was almost scary taking that first bite but I broke off a little piece and tasted. It seemed good. I tried again. Good, again! Then I had a visit from my son that day. He liked it too! And the tough sell- the Big Guy. We waited, he tasted, he liked!! Now you know it passes the test if he likes it. And he’s not going to sugar coat his opinions. 😉

chickpea cookie out of the oven — fresh out of the oven

plated chocolate chip chickpea cookie — ready to take that first bite

A Gift from the Cookie Gods?

Nah, I found it online. Also did a little deeper dive into chickpea cookies and desserts and they’re out there. But the one that checks all the boxes health-wise is this one. I’ve flexitized (probably not a real word) it by using semi-sweet chocolate chips that have a bit of added sugar. But the Trader Joe’s 100% chocolate chips would make it compliant. Or you could use Ghirardelli 100% chips, or Santa Barbara 100% chips or try Hu chocolate chips, lightly sweetened with dates!

And I added one more date to my version making it four as opposed to the original recipe of three. But either way, it’s delicious while still a healthy dessert. I’d say it has the soft consistency of a custard pie but the flavor is chocolate chip cookie dough.

So prove it to yourself! Try making this crazy unbelievable recipe and see if you agree! Make it a game and ask friends and family to taste it to guess the secret ingredient. And they won’t believe it either!

(Then, just for fun, challenge them to say Chocolate Chip Chickpea Cookie three times fast. You’re trying it right now aren’t you?)

Chocolate Chip Chickpea Cookie

thehamptonsvegan

a healthy (and yummy) chocolate chip cookie recipe

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Prep Time 10

Cook Time 30

Total Time 40

Servings 8

Equipment

1 high speed blender
1 8 inch cake pan or 8 inch springform pan

Ingredients

1 15 oz. can *organic chickpeas (425 grams) aka garbanzo beans DO NOT DRAIN +see notes
4 Medjool dates, pitted (about 86 grams with pits, 81 grams without pits) roughly chopped (or soak in boiled water for about 10 minutes then drain to soften if very tough so they blend easier)
1/4 cup natural peanut butter (64 grams) +see notes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips (84 grams) +see notes

Instructions

Preheat oven to 350 F (177 C)
Blend dates, peanut butter, chickpeas and liquid from chickpeas in high speed blender until smooth. (no date pieces should be evident)
Add baking powder and baking soda and stir.
Pour mixture into 8 inch pan.
Top with chocolate chips.
Bake for 30 minutes.

Notes

FYI stuff:

*liquid in 15 ounce can of chickpeas equals about 2/3 cup or 6.7 ounces.

*chickpeas in a 15 ounce can is about 1 and 1/2 cups chickpeas when drained.

+to follow the No SOS way of eating (no salt, no oil, no sugar) make sure to use no sodium chickpeas; use no salt, sugar, oil peanut butter or use peanut butter powder; and use 100% chocolate chips

Favorite Chocolate Fudge for a New Year

January 1, 2022 by thehamptonsvegan

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Cheers to chocolate fudge and holidays past

So, I’ve been trying to recreate our family’s favorite chocolate fudge from holidays past for quite some time now. Our original favorite chocolate fudge included marshmallow crème (aka fluff) and evaporated milk. When I would occasionally stumble upon vegan evaporated milk, usually made from coconut, I would scoop it up. Then I would source a bag of Dandies marshmallows from the Wild by Nature store or Whole Foods.

But when I tried to assemble it the way I did our non-vegan fudge, the measurements were not the same, and trying to calculate the marshmallow math, complicated the whole thing. The worst part was the melting of the marshmallows. It was a very messy, imperfect addition. So fudge wasn’t something I chose to make anymore.

If at first, you don’t succeed…keep trying because… chocolate and family!

But this year, I had family requests for the traditional sugar cookies and that darn fudge. I did not want to let anyone down. And I was ready to try again. I came to realize there were other ways to work a recipe!

Try, Try Again!

Chelsea told me about a recipe she found. It was delicious but a bit confusing regarding the cooking time. The first time I tried it, it turned into hard chocolate pebbles. Another time, Chelsea made it on a different stove and got the same result. But this fudge consisted of readily available ingredients. And it was very yummy, so it deserved another shot. I googled, of course.

Thank you, fudge scientists!

watch the thermometer for the chocolate fudge — Time to take it off the heat!

It states on the World Wide Web that fudge should reach a temperature between 237 and 240. That made sense. It was tricky to know what level of heat or flame to use for the seven minutes of cooking time in the fudge recipe directions we were using.

So I tried it with my candy thermometer. Ding, ding, ding, we had a winner! The first time I tried it with the thermometer, it only took 4 minutes for the fudge to reach this temperature. The second time it was ready after 8 minutes. I needed that thermometer!

chocolate fudge mixed and ready to pour in pan to cool

Let the chocolate fudge eating begin!

The only problem now is how to stop eating it. It’s a creamy, melt-in-your-mouth chocolate dream creation. And the tradition of chocolate fudge is back on our holiday menu once again for good.

I am so happy to have this little confection in our vegan recipe files. It’s a go-to holiday staple but can also come in handy when you haven’t contributed to PI day at school. It’s quick, easy, and adaptable. You can add nuts (or PI numbers on top)! It’s perfect for Valentine’s Day, or Birthdays, too!

So whether you’re headed to a party for your New Year’s Eve Celebration or staying home recovering from COVID like some of us😒, you can make this little treat for one and all. No dairy, no gelatin, all vegan chocolate fudge. ❤

It might not be tops on the healthy list, but it brings happiness!

P.S. Chocolate is said to be good for sore throats. So, I was going to test that out tonight! Until I came across this article. Oh well, another myth, making the rounds. But our fudge has no dairy, so I’m okay with it. I’ll eat it because it tastes so good. So, Auld Lang Syne and all that holiday cheer stuff. 😊 HAPPY NEW YEAR!! 💋🎉🔔⏳⏰

Favorite Chocolate Fudge

thehamptonsvegan

Easy chocolate vegan fudge recipe

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Prep Time 15

Cook Time 7

Total Time 22

Course Dessert

Cuisine vegan

Servings 28

Equipment

1 candy thermometer
1 digital scale optional

Ingredients

1/4 cup vegan butter (56 g) softened but not melted
1/2 cup soymilk (120 ml)
1 cup vegan chocolate chips (155 g/ or 5 1/2 oz.) or use uniformly chopped chocolate
1 tsp vanilla
1 1/4 cup sugar (250 g)
1/2 cup chopped walnuts (60g- optional) can be toasted for depth of flavor

Instructions

Assemble all ingredients before starting.
Prepare a loaf pan with parchment paper to cover the bottom and up the two short sides to hang over the edges. This makes it easy to pull out of the pan when cool. (Can use foil.)
Chop nuts, measure and chop chocolate (f not using chocolate chips), measure out vanilla, and measure butter. Let butter soften. It's best to measure with a scale rather than cups.
Add soymilk and sugar to the saucepan and whisk together. Attach a candy thermometer to the side of the pan.
Turn heat to medium and stir milk and sugar. Stir occasionally so it doesn't scorch, until the thermometer reads 237-240 F. (approximately 5-8 minutes or more).
Immediately remove from heat and quickly add chocolate, and softened butter then vanilla, stirring constantly. Then add in nuts, stir, and scrape into the prepared pan. Smooth the top and let cool.
When cool, run a knife gently around the edges, if necessary. Remove from the pan with the help of the parchment paper, and chop into squares. Store in an air-tight container for up to 3 weeks at room temperature away from light and heat.
*Can be wrapped in cling wrap or foil, then placed in a zip lock bag and frozen for 3 months or more. When thawing, place in refrigerator until thawed then cut into squares to serve. Or chop, wrap each piece individually, and then place it in a zip lock and into the freezer for a piece of bite-size fudge whenever you need one!

This Is Our Number One Chocolate Peanut-Butter Beverage

August 9, 2021 by thehamptonsvegan

The Chocolate Peanut-Butter Beverage Perfection is a mouthful of deliciousness!

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When the sweet tooth starts whispering in your ear for a little something to satisfy its craving it’s very hard to ignore.

And something chocolatey is a good go-to.

But if you also want to stay on a healthy path, it feels like you have to choose one or the other. The pull of the sweet treat vs the draw of a healthy lifestyle. Oh for the love of chocolate, why can’t we have both?!

Good news! The chocolate peanut-butter beverage perfectly solves the problem!

Healthy Ingredients

This problem-solving smoothie drink has such healthy ingredients you will never feel an ounce of guilt any time you want to indulge!

Peanut butter joins with cocoa powder then teams up with a frozen banana and mixes with soy milk and a handful of ice to deliver the best taste treat ever! No “bad stuff” in there!

Just blend it all up!

chocolate peanut-butter smoothie blended

This chocolate peanut butter dream team is the perfect after-dinner dessert! But it’s also great as a midday pick-me-up, too! And if you are looking for a quick breakfast fix, why not this?

For hard-working vegan athletes, add some vegan protein powder to help Pump-You-Up!

Chocolate Peanut-Butter Beverage satisfaction

This satisfying and good-for-you drink is a party-pleaser as well!

So whip up a big batch for game night or a movie night treat by doubling or tripling the recipe!

Not only is this creamy cold concoction a hot day thirst-quencher but also welcome any time of year.

So then whenever you crave a frosty chocolate peanut-butter milkshake, just make one of these. Because it’s all good!

Other peanut-butter or chocolate yummies

But wait, there’s more! For some of our other sweet indulgences try the Somethin’ Somethin’ Chocolate Snack Cake and our Possible Peanut Butter Cookies! Your dessert craving is solved. Because we know how to handle a demanding sweet tooth!

Chocolate Peanut-Butter Beverage

thehamptonsvegan

A healthy and delicious chocolatey treat

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Prep Time 5

blend time 2

Total Time 7

Course Drinks

Cuisine vegan

Servings 1

Ingredients

1 frozen banana
3/4 cup non-dairy milk
1/4 – 1/2 cup ice
1 tablespoon cocoa powder
1 tablespoon peanut butter

Instructions

Add all ingredients to a high speed blender and blend until smooth. Done.

Hot Fudge Sauce is Freaking Fantastic and Easy

July 28, 2021 by thehamptonsvegan

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This hot fudge sauce is one of the very best new recipes I’ve found and I’m obsessed with it!

This rich chocolatey dream sauce is velvety smooth. Plus, when poured on cold vegan ice cream, it becomes chewier and thicker as all good hot fudge sauces do. It is just so freaking good.

Therefore, you must try this one!!

Simple Steps

So, this is not only decadently delicious but so very easy to make! It’s the answer to the question, “what can I have for dessert to satisfy my sweet tooth tonight?”

And you can keep these ingredients on hand for when those late-night cravings attack. So, no more schlepping off to the store to buy another box of accidentally vegan Oreos or some Hershey’s syrup to doctor up your vegan ice cream sitting in your freezer.

Yes, we love those treats too but this is so quick and easy and so much better, it’s totally worth the make.

And A Hot Fudge Sauce Bonus!

And here’s the reward for making this intoxicating recipe: you’ll have leftovers!! Because this makes about two cups of creamy chocolatey amazing hot fudge sauce. After your satisfying bowl of hot fudge sundae, you’ll look over at that pan full of fudge sauce and start to ask yourself, “what else can I eat with this chocolate sauce?”

Then let me give you some ideas! How about on a cake? Or for dipping fruit like strawberries or bananas! Perhaps cookie dunking? Add it to a milkshake! And if you like an occasional chocolate chip pancake breakfast, how about drizzling on to the pancakes for a special treat?

I’m sure there are many ways to use hot fudge sauce. Let your imagination go! And most of all, enjoy all that chocolatey goodness that you can make again and again now that you have this awesome recipe for your files.

Don’t lose this one, it’s a keeper!!

Freaking Fantastic Easy Hot Fudge Sauce

thehamptonsvegan

So Chocolatey Good!

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Prep Time 5

Cook Time 5

Total Time 10

Course Dessert

Servings 8

Ingredients

1/2 cup brown rice syrup
1/3 cup non dairy milk
1/3 cup coconut oil
1/3 cup cocoa powder
1/4 cup organic sugar
1/8 teaspoon salt
1 cup non dairy chocolate chips
1 teaspoon vanilla

Instructions

In a medium saucepan, add brown rice syrup, non dairy milk, coconut oil, cocoa powder, organic sugar and salt. Stir to combine. Heat on medium and bring to a boil. Simmer about 5 minutes, whisking continuously.
Remove from heat and add in chocolate chips. Stir vigorously until melted and then add the vanilla and stir in. Mixture should be shiny and smooth. If too thick, add more non dairy milk, a tablespoon at a time, if necessary.
Sauce will thicken as it cools. Store in refrigerator for up to at least a week and when ready to use, heat gently to soften.
* I store my leftover sauce in a microwavable glass container to reheat in microwave, stirring after 20 second intervals. Or place glass jar in a pan of water and gently heat on low on stove.

The Perfect and Easy Peanut Butter Cookie!

February 23, 2021 by thehamptonsvegan

Do you love peanut butter? Are you craving something sweet but don’t want to spend too much time in the kitchen? We’ve got you! This is the peanut butter cookie recipe you need! It’s break time for the perfect peanut butter cookie!

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But wait, it gets better! It’s gluten-free!

From simple ingredients to no oil, no gluten, and no dairy, it’s a beautiful thing. This cookie recipe is not your average cookie recipe. Why? Because it’s easier and a bit healthier, too! WIN!

This is the cookie of possibilities

Because it’s versatile, as well! Additionally, many ingredients are interchangeable.

So if you don’t have oatmeal or don’t need it to be gluten-free, you can use all-purpose or whole-wheat flour. And if you like crunchy peanut butter more than creamy, use that! But wait, you don’t like peanut butter? Okay, no worries, use almond butter. Oh no! But what if you’re out of non-dairy milk? Then, no problem because you can substitute water instead. Therefore, no reason not to make these cookies. Now, how easy is that?

But we’re not done yet! Because there are more possibilities for these peanut butter cookies:

Try mixing in chocolate chips, or sandwich a spoonful of jelly or chocolate ganache between two peanut butter cookies! Then how about a frozen peanut butter sandwich cookie filled with non-dairy vanilla ice cream?! Or, you can just go all out with the new Ben & Jerry’s Non-Dairy Phish Food between those perfect peanut butter frozen cookies!

But, how easy is it?

Well, it’s a one-bowl recipe, so no excuses not to jump up and go try out this recipe right now!

We love this easy concoction that tastes like so much more effort than it really is.

And we bet you will as well.

If you need more reasons to make the possible peanut butter cookie:

Yes! We can help you with that!

January 24- National peanut butter day

2. April 2- National peanut butter and jelly day

3. June 12- National peanut butter cookie day

4. August 4- National chocolate chip cookie day (just add chocolate chips!)

5. September 13- National peanut day

6. December 4- national cookie day

Or is a pile of good books calling your name? That’s our reason #7! Then just add a cookie on top!

COOKIE CHOICES

However, if you are still thinking you’re not really feeling a possible peanut butter cookie, you could always whip up a batch of our Classic Chocolate Chip Cookies,

or how about our Happy Half Moon Cookies?

Lastly, if you still want a sweet treat, but maybe not a cookie, just an easy, quick dessert, our Somethin- Somethin- Snack Cake will be perfect!

The Perfect Peanut Butter Cookie

thehamptonsvegan

The quick, easy, versatile and delicious peanut butter cookie.

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 12

Ingredients

1 cup creamy natural peanut butter can use crunchy peanut butter
1 cup brown sugar
3/4 cup oat flour grind oats into oat flour in a dry high speed blender or use store bought. Can sub with all purpose flour.
1/3 cup non dairy milk or use water
1 Tablespoon ground flax seed can omit but helps with binding
2 teaspoons vanilla
1 teaspoon baking soda
1/8 teaspoon salt

Instructions

Preheat oven to 350 F. Line a baking sheet with parchment paper for ease in removal.
In large mixing bowl, cream peanut butter with brown sugar.
Add non-dairy milk (or water) and vanilla and mix in.
Add in oat flour, ground flax seed, baking soda and salt and mix together into a dough. (see note*1)
Drop roughly 2 tablespoons of dough per cookie onto parchment lined baking sheet. Using fork, make a criss cross pattern on each cookie, pressing gently.
Bake in preheated oven for about 10 minutes, then remove from oven, to cooling rack. Let cool 10-15 minutes before removing from cookie sheet.(see note *2)

Notes

*1- Depending on your peanut butter or choice of flour, elevation, etc, if the dough is too crumbly and doesn’t come together, add a bit more water or non dairy milk, a tablespoon at a time until it forms a dough. If, however, it is too wet, add a bit more oat or alternate flour.

*2- May need longer than 10 minutes, depending on size of cookies, etc. so add a couple minutes more if they are very mushy. However, they will set up further after cooling so better underdone than overdone unless you want a really crunchy cookie.

desserts

And Who Doesn’t Love Chocolate Pudding?

But Can We Make A Good Vegan Chocolate Pudding?

Now let’s break it down:

CHOCOLATE PUDDING

Step 1

Step 2

Step 3

Step 4

Step 5

How easy is that?!

Chocolate Pudding

Ingredients

Instructions

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A Creamy Dreamy Rice Pudding For All

Are you a vegan that loves rice pudding too?

Simple shelf-stable ingredients for the win!

RICE PUDDING Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

For dessert of course… but maybe breakfast too?

Creamy Dreamy Vegan Rice Pudding

Ingredients

Instructions

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Because Sugar Cookies are so much fun!

But think of all the occasions for sugar cookies.

Let’s Get Started

Make Our Recipe Your Recipe!

Do You Need A Variety Of Cookies?

Sugar Cookies

Ingredients

Vegan Royal Icing

Instructions

Cut-Out Sugar Cookie Instructions

Royal Icing Instructions

Notes

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Valentine’s Day Cookie Perfection

Traditional lovely Linzer cookie remains a favorite

Vegan recipe sharing with you

Another Valentine’s Day Favorite:

Lovely Linzer Cookies

Equipment

Ingredients

Instructions

Notes

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Chocolate Cream Candy, Like Cadbury- only better, cuz…VEGAN!)

But Wait!

We bring to you the Chocolate Cream Candy Creation!

To mold or not to mold

One more thing

Chocolate Cream Candy Creation!

Ingredients

Instructions

Notes

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There’s magic in chickpeas.

And Chocolate Chip Chickpea Cookie Dough?

It’s easy too?!

The magic miracle dessert- chocolate chip chickpea cookie.

A Gift from the Cookie Gods?

Chocolate Chip Chickpea Cookie

Equipment

Ingredients

Instructions

Notes

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Cheers to chocolate fudge and holidays past

If at first, you don’t succeed…keep trying because… chocolate and family!

Try, Try Again!

Thank you, fudge scientists!

Let the chocolate fudge eating begin!

It might not be tops on the healthy list, but it brings happiness!

Favorite Chocolate Fudge